Tupperware Press Master Ricer Recipes

Press Master Ricer Recipes

You can now craft the lightest, fluffiest mashed potatoes, sweet potatoes, winter squash, pumpkin and more! Make vegetable and fruit purées: carrots, broccoli, cabbage, cauliflower, celery, parsnip, sweet potatoes, chestnuts, apples, pears. 3¼ x 5¼ x 11½”

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Press Master Ricer Ideas • •

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Purée food for babies Put hard boiled eggs into the ricer for egg salad To make crispy hash browns, after you grate you raw potatoes, put them in your ricer and squeeze all of the moisture out.

Press liver through to make chopped liver.

Mash sweet potatoes for sweet potato pie.

Make gnocchi.

Cooked tomatoes can be put through the ricer to easily remove skins, when making tomato sauces.

Use to remove excess water from foods such as cooked greens, such as spinach that are to be added to quiche.

Use for cold butter for baking recipes.

Ricers are also used to make Mont Blanc (a dessert of chestnut puree), lefse (a Norwegian) flatbread, spätzle (German noodles), passatelli (a type of Italian pasta), and process ice cream when making the German dish spaghettieis

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Press Master Ricer Recipes 5.

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Cod Potato and Celery Root Brandade Goat Cheese Potato Mash Mashed Potatoes Mashed Sweet Potatoes Potato and Cauliflower Mash Sweet Potato Donuts with Browned Butter Glaze

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Ingredients

C od, Potato & Celery Root Brandade

½ lb. celery root 1 lb. potatoes 1½ lb. cod 1 parsley sprig 1 Tbsp. breadcrumbs 3 Tbsp. Parmesan cheese, grated 2 Tbsp. butter Salt and pepper

Directions 1. Fill the Smart Multi-Cooker with 1¾ cups water to max fill line for Steam. Place Large Shielded Colander inside Base. Peel the celery root and the potatoes and cut them into 1” pieces. Set them in the Large Shielded Colander, place the Shielded Cover on top and microwave for 20 minutes at 900 watts. Allow to stand for 5 minutes.

2. Set the cod in the Shallow Colander. Place the Shallow Colander on top of the Large Shielded Colander, cover with Shielded Cover and microwave for 3 minutes at 900 watts. Allow to stand for 5 min.

3. Chop the parsley leaves using the SuperSonic Chopper Compact, add the breadcrumbs and grated Parmesan and blend again.

4. Using the Press Master Ricer, mash the potatoes and celeriac. Add the butter, salt and pepper. Add the cooked cod to the mashed potatoes and mix gently using the Silicone Spatula.

5. Sprinkle with breadcrumb mixture before serving.

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Ingredients

Goat C heese Potato Mash

2 russet potatoes, rinsed 2 sweet potatoes, rinsed ¾ cup water 6 Tbsp. unsalted butter, melted, divided ½ onion, chopped 2 sprigs of rosemary, chopped ½ tsp. salt ¼ tsp. black pepper ¼ cup feta or goat cheese Directions 1. Place potatoes in the Stack Cooker 3 Qt. Casserole and add water. Cover and cook on high power for 15 minutes. Allow to cool and cut all potatoes in half.

2. Assemble Press Master Ricer and place potato half in chamber. Push down to rice. Repeat with all potatoes.

3. Add 5 Tbsp. butter to potatoes and mix well.

4. Place remaining butter in saucepan and add onion to quickly brown. After about 5 minutes add rosemary for one minute.

5. Add onion mixture, salt, pepper and goat cheese to potatoes and mix until well combined.

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Ingredients

Mashed Potatoes

3–4 russet potatoes, peeled ½ tsp. coarse kosher salt ½ cup whole milk 2 tbsp. butter

Directions 1. Fill the Smart Multi-Cooker with 1¾ cups water to max fill line for Steam. Place Large Shielded Colander inside Base. Cut potatoes into 1” pieces, place potatoes in the Large Shielded Colander, place the Shielded Cover on top, cover and microwave for 25 minutes. Allow to stand for 5 minutes.

2. Using the Press Master Ricer, mash the potatoes into a medium bowl, add milk and butter, stir to combine.

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Ingredients

Mashed Sweet Potatoes

1 lb., 2–3 medium sweet potatoes, peeled ½ tsp. coarse kosher salt Fresh ground black pepper Optional: serve with butter, brown sugar and cinnamon

Directions 1. Fill the Smart Multi-Cooker with 1¾ cups water to max fill line for Steam. Place Large Shielded Colander inside Base. Cut sweet potatoes into 1” pieces, place sweet potatoes in the Large Shielded Colander, place the Shielded Cover on top, cover and microwave for 25 minutes. Allow to stand for 5 minutes.

2. Using the Press Master Ricer, mash the potatoes into a medium bowl. Serve warm with desired toppings.

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Ingredients

Potato & Caulif lower Mash

2 large russet potatoes, peeled ½ head cauliflower ¼ cup 2% milk 2 tbsp. unsalted butter 1 tsp. coarse kosher salt Fresh ground black pepper

Directions 1. Fill the Smart Multi-Cooker with 1¾ cups water to max fill line for Steam. Place Large Shielded Colander inside Base. Peel the potatoes and cut them into 1” pieces. Cut ½ head of cauliflower into florets, place potatoes and cauliflower in the Large Shielded Colander, place the Shielded Colander on top, cover with and microwave for 25 minutes. Allow to stand for 5 minutes.

2. Using the Press Master Ricer, mash the potatoes and cauliflower into a medium bowl. Add the butter, salt and pepper and stir to incorporate.

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Ingredients

Sweet Potato Donuts

Maple Brown Butter G laze

½ lb., 1-2 medium sweet potatoes, peeled* (makes 1 cup) 1½ cups all-purpose flour 1 tsp. ground cinnamon ½ tsp. ground nutmeg 1½ tsp. baking powder ¼ tsp. baking soda ½ tsp. salt 1 cup brown sugar, packed ¼ cup butter, melted ¼ cup vegetable oil ⅓ cup buttermilk 1 large egg

1 large egg yolk *1 cup plain mashed sweet potatoes 1 tsp. vanilla extract Maple Browned Butter Glaze ¼ cup butter ½ cup brown sugar, packed 2 Tbsp. milk 2 Tbsp. real maple syrup 1½ cup powdered sugar ½ tsp. vanilla extract ¼ tsp. maple flavor or extract ½ cup coarsely chopped pecans

Directions 1. Fill the Smart Multi-Cooker with 1¾ cups water to max fill line for Steam.

Place Large Shielded Colander inside Base. Cut sweet potatoes into 1” pieces, place sweet potatoes in the Large Shielded Colander, place the Shielded Cover on top, cover and microwave for 25 minutes. Allow to stand for 5 minutes.

2. Using the Press Master Ricer, mash the potatoes into a medium bowl.

3. Preheat oven to 350°F. Place two Silicone Rings Molds on a baking sheet. Set aside.

4. Mix flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a small bowl.

Whisk together brown sugar, butter, oil, buttermilk, egg, egg yolk, sweet potatoes, and vanilla in another bowl until smooth. Add flour mixture to pumpkin mixture, stirring just until no streaks of flour remain. Spoon mixture into prepared doughnut pans.

5. Bake until tops spring back when lightly pressed, about 10-15 minutes.

6. Transfer donuts to a wire rack to cool.

7. In a small saucepan melt butter over medium heat just until it begins to brown. Remove from heat, and whisk in brown sugar, milk and maple syrup.

Return pan to low heat and cook until bubbly, about 30 seconds. Remove from heat, and whisk in powdered sugar, vanilla, and maple flavor until smooth.

8. Dip tops of cooled donuts into glaze, and return to cooling rack. Sprinkle with pecans, if using. Let glaze set up before serving, about 10-15 minutes. 10